This poha ladoo is very healthy and tasty. I made this laddu for Krishna Jayanthi. As I was not able to share this recipe on that day, I am sharing it now. You can make this at any time when you are craving sweets.
Poha Ladoo is very easy to prepare. The key ingredients are poha, jaggery, and ghee. Of course, we use a little cardamom powder for flavor and cashews for the nutty crunch in each bite.
The steps that should be taken care of while preparing Poha Ladoo:
- Roast poha in medium-low flame.
- You should stir it continuously until a nice aroma comes.
- Do not leave it unattended as it would get burnt easily.
- Always use Homemade Ghee, as it enhances the quality and taste of ladoo.
- You can even add a 1/4 cup of groundnut or roasted gram or nuts of your choice to enhance the taste of the ladoo.
In this method, I am not going to make use of milk. So the shelf life of the ladoo is more, it stays soft for a long time. It just melts in your mouth. Once made, make sure to keep it in an airtight container. Let us see how to prepare these softy soft ladoos.
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- 1 cup Poha/Aval/Puffed Rice Brown/white
- 1/4 cup Desiccated coconut
- 1/2 tsp Cardamom/Elaichi Powder
- 3/4 cup Jaggery powder
- 1/4 cup Ghee + 2 tbsp ghee extra
- 10 Cashews broken into pieces
- In a pan, add 2 tbsp of ghee. Add cashews and roast it until it turns golden brown. Remove cashews and set them aside.
- In the same ghee pan, add poha and roast it on a low flame for about 4 to 5 mins until it turns crispy and aromatic.
- To this, add desiccated coconut and saute for a min. Transfer this to the plate and let it cool completely.
- Transfer roasted poha to a mixer jar. To this, add cardamom powder, jaggery powder, and grind it to a coarse powder.
- Transfer this to a bowl. Add cashews and give a quick mix. Add half of the hot melted ghee from 1/4 cup and mix it thoroughly. It looks crumbled.
- Now again add the remaining warm melted ghee and quickly start making balls while it is warm. Poha ladoo is ready.
- Roast poha in a medium-low flame until a nice aroma comes. Do not leave it unattended.
- As I had brown poha, I used it. You can make ladoo using white poha too.
- In the end, while making ladoos, heat the ghee and then use it. So that ladoos can be made easily. If ghee is cold you will not be able to make balls.
- If you feel ladoos are breaking you can add either ghee or sprinkle little milk to bind the ladoos.
- If you add milk the shelf life of the ladoo will last for 2 days only. It turns hard if you keep it longer.
- I did not add any extra ghee. The specified amount was enough to make ladoos.
Melt in the mouth delicious poha ladoo is ready to relish.
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